Chandler's Crabhouse Whiskied Crab Soup

Step 1: Clean crab and remove meat from shells, reserving shells. Wrap meat and refrigerate.

Step 2: Use shells to prepare crab stock.

Step 3: To prepare soup: In large heavy saucepan, make a roux by melting ½ cup butter over medium heat.

Step 4: When the foam subsides, add flour all at once. Stirring constantly, reduce heat to low and cook, stirring, until mixture is blond colored, about 5 minutes.

Step 5: Add crab stock, a cup at a time, whisking thoroughly after each addition. Bring to boil, reduce heat and simmer 20 minutes, skimming frequently.

Step 6: Add whipping cream, lemon juice, hot sauce, Worcestershire sauce, Old Bay seasoning and white pepper; bring back to a simmer and cook 10 minutes.

Step 7: Add whiskey, sherry, remaining 2 tablespoons butter and reserved crab meat, and cook 1 minute to heat through.

Step 8: Season with salt and ladle into bowls.

Step 9: Crab stock: in heavy stockpot, heat olive oil; add crab shells, carrot, onion and celery, and brown lightly. Add brandy and ignite. When flames have expired, add water, garlic, bay leaf, tarragon, and tomato paste. Bring stock to a low simmer and cook 2 to 3 hours, occasionally skimming off any scum that rises to the surface. Remove from heat and strain mixture through fine sieve.

Step 10: Refrigerate until ready to use.